Oatmeal Cream Pies

These soft & chewy homemade Oatmeal Cream Pies taste just like Little Debbie’s. Filled with silky smooth buttercream for an authentic flavor. 

If you’re in the market for a nostalgic snack, Little Debbie Oatmeal Creme Pie cookies take the cake! This homemade version tastes even better than the original and packs heaps of flavor, kinda of like our Copycat Star Crunch.

These cream pies are entirely natural and made with simple ingredients that you probably already have. Two soft and chewy oatmeal cookies are sandwiched together with a fluffy, creamy filling to make the perfect nostalgia-inducing treat. 

Why You’ll Love These Oatmeal Cream Pies

• Easy to make: These cookies are super simple to make and take only minutes to prepare. They are fuss free, don’t need to be perfect and bake to perfection every time! 
• Taste better than the original: Although store-bought Little Debbie Creme Pies are awesome, their homemade counterpart is even more delicious. Packed with loads of flavor and made with natural ingredients, these oatmeal cookies will make you addicted. 
• Simple ingredients: This recipe uses plain ingredients that most of us have in the pantry. No special tools and equipment are needed either. 
• Highly customizable: Add your favorite toppings and flavors to create the most perfect Oatmeal Cream Pies for you. The base recipe is perfect for customizing, and you can also switch up the filling for a different aroma. 

Ingredients

All ingredients used in this recipe are simple and can be found in most pantries. Here’s what you will need for homemade Oatmeal Cream Pies: 

• Oats – The best types for this recipe are quick cook oats. They yield a much softer texture and are less dry than rolled oats. For a smoother textured cookie, pulse the oats in a food processor a few times until it looks like coarse sand. 
• Flour – Plain, all-purpose flour works best. You can also use cake flour for a softer and chewier cookie. Self-rising flour is not suitable for this recipe. 
• Baking soda – Makes the oatmeal cookies soft, chewy and helps them spread. It cannot be replaced with baking powder. If you want a less flat and chunkier cookie, add a small pinch of baking powder, but do not skip the baking soda. 
• Butter – Plain unsalted baking butter works best. Make sure it’s softened to room temperature before use. 
• Brown sugar – I like to use a mixture of light brown sugar and dark brown sugar. You can use either one or both, depending on your taste. Light brown sugar has a softer and more subtle flavor, whereas dark brown sugar adds a dark and richer flavor. 
• Cocoa powder – Adds flavor and a little color to the cookies. I recommend using dark pure cocoa powder. If using dark brown sugar, you can skip the cocoa powder. 
• Egg – one large egg is needed. Ensure it is left at room temperature for at least 1-2 hours before use. 
• Vanilla – Used for flavor. All you need is a dash of vanilla extract. 
• Spices – I like to use just cinnamon, but you can add other spices like nutmeg, cloves, or allspice for a spicier cookie. 

How to Make Oatmeal Cream Pies

1. Cream the sugar and butter until fluffy. Add in the egg and mix again. 
2. Separately, combine all the dry ingredients except the oats. Pour the dry mixture into the butter and mix. 
3. Add in the oats, then combine well. 
4. Form small balls of dough, place them on a baking sheet and bake. Let cool down, then fill with your favorite frosting. 

Variations

Although in my mind nothing beats the original flavor of Oatmeal Cream Pie cookies, I love experimenting with this recipe by adding different flavors. Here are some of my favorite variations: 

• Raisins – add sweetness to your cookies. I recommend soaking them in a little bourbon or rum to soften a little, then drain and add to the cookie dough. 
• Dried fruit – any type of dried fruit works wonders in this recipe. Cut it into smaller pieces if needed, then add into the cookie dough. You can try dried cranberries, cherries, goji berries or blueberries. 
• Nuts – are perfect for this recipe as they add a little crunch. Simply chop into smaller pieces and add into the dough. I like to use walnuts, hazelnuts, peanuts, or pistachio. 
• Chocolate chips – because who doesn’t love some gooey chocolate goodness? Sprinkle some chocolate chips into the cookie dough or press a few pieces of chocolate into the top of the cookie. 

This Oatmeal Cream Pies recipe is very simple and fuss free, which is why I love to use good old American Butter cream as a filling. But if you’re in the market for other types of frostings, these are my favorite options: 

• Marshmallow fluff – You can use all marshmallow or mix half-half with buttercream. The second option yields the smoothest and creamiest filling ever. 
• Italian meringue buttercream – Is my all-time favorite type of buttercream because it’s much silkier and tastes less like butter. 
• Cream cheese frosting – Adds tanginess and works perfectly with the oatmeal cookies. 
• Nutella – do I even need to give a reason for this one? 

Storage and Freezing

Homemade Oatmeal Cream Pies can be stored at room temperature for up to 1-2 days in an airtight container. For longer-term storage, refrigerate for up to 4-5 days. 

These cookies are also suitable for freezing. Store in an airtight container for up to 2 months. To thaw, leave in the fridge overnight and let them come to room temperature before serving.  

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• Chocolate Chip Pudding Cookies
• Iced Oatmeal Cookies

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Oatmeal Cream Pies

These soft and chewy homemade Oatmeal Cream Pies taste just like Little Debbie’s. Filled with silky smooth buttercream for an authentic flavor. 

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: oatmeal cream pies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 10

Calories: 310kcal

Ingredients

For the Oatmeal Cookies

• ½ cup unsalted butter . softened
• ½ cup brown sugar , packed
• 1 large egg , room temperature
• ¼ teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon pure cocoa powder
• 2/3 cup all-purpose flour
• 1 teaspoon baking soda
• 1 cup quick cooking oats

For the Buttercream Filling

• ½ cup unsalted butter softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream

Instructions

For the Oatmeal Cookies

• Preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside.
• In a medium bowl, sift the flour and baking soda or whisk well to combine.
• In a separate bowl, using a hand mixer cream the softened butter and brown sugar until fluffy. Add the egg, salt, vanilla, cinnamon, and cocoa powder. Mix well to combine until fully incorporated.
• Combine the flour mixture into the butter, then mix until just combined. Add in the rolled oats and mix until homogenous, without overbeating.
• Use a cookie or ice cream scoop to form 20 individual cookies. Place them onto the lined cookie sheets, at least 2-3 inches apart.
• Bake for 8 minutes or until golden brown. For extra flat cookies, press them down with a spatula as soon as they come out of the oven. This also helps make the top appear cracked. Afterwards, carefully transfer them to a cooling rack.

For the Buttercream Filling

• Using a hand mixer, cream the softened butter and sugar until fluffy, for about 2-3 minutes.
• Add in the vanilla extract and heavy cream, then mix again for 2 minutes. Sprinkle in a pinch of salt if it tastes too sweet.

Assembling the Oatmeal Cream Pies

• Place the buttercream into a piping bag fitted with a ½ inch nozzle.
• Pipe buttercream onto the bottom of a cookie, without overfilling. Sandwich with another cookie, then repeat the process for all remaining cookies.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 310kcal | Carbohydrates: 27g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 178mg | Potassium: 54mg | Fiber: 1g | Sugar: 15g | Vitamin A: 636IU | Vitamin C: 0.03mg | Calcium: 17mg | Iron: 1mg